method

• To make the marinade add the garlic granules, onion granules, madras curry powder, chilli powder, turmeric powder, grated fresh ginger and yogurt to a mixing bowl and combine well. Add the chicken strips and coat evenly with the marinade. Cover the bowl and place in the refrigerator for one hour.
• To make the dressing add natural bio yoghurt, tahini, honey, soy sauce, lime juice and chilli powder to a bowl and mix well, set aside in the fridge until ready to use. 
• Preheat your grill, to a medium setting, line your grill tray with tinfoil and lay out the marinated chicken strips on the tray. Cook the chicken strips for 3 to 4 minutes on each side, check one or two pieces to see if they are completely cooked in the centre But make sure you do not burn or dry out the chicken. When cooked set aside to cool.
• Gather all your salad ingredients (use some from the suggestion below), cooked chicken, and noodles. Add the dressing to the bottom of each jar and layer the salad ingredients, noodles and chicken, leaving a small amount of room at the top, so you can shake the jar to disperse the dressing. Store in the refrigerator until you want to eat it.